Summary

Ingredients

• 200 g leek
• 50 g carrot (s)
• 300 g potato (s)
• 500 g pumpkin meat
• 150 g crème fraîche
• 1 tablespoon butter
• 0.5 liter ½ broth
• 0.25 liter ¼ milk
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and cut into wedges. Grate the pumpkin. Lightly sauté the leek and carrots in the butter, add the potatoes and pumpkin flesh. Pour in the stock and milk and simmer for approx. 30 minutes. Puree the soup, season with salt, pepper and nutmeg and refine with creme fraiche.
2. Tip: If only adults eat the soup, a dash of medium cherry can also be added.